Line a small loaf pan with plastic wrap.
Scoop 2 cups vanilla ice cream into the bottom and smooth to form a layer. Refrigerate 30 minutes.
Repeat with the peach ice cream followed by the remaining vanilla ice cream, freezing 30 minutes between layers.
Once complete, freeze for a minimum of 4 hours to overnight.
Melt butter in a skillet or saute pan over medium high heat. Add sugar, peaches, a pinch of cardamom and salt.
Saute 3 to 5 minutes until soft and coated.
To serve, remove terrine from freezer, submerge in warm water to release it, turn out on a serving platter and top with the peach mixture. Slice and serve.